Chef de PartiePrimary Purpose:The Chef de Partie plays a role in leading and supervising junior cooks and overseeing production in various kitchen departments, ensuring efficiencies, outcomes and accountability in the day‑to‑day kitchen production. The position assists in implementing menu items, best kitchen practices, and contributes to the ongoing learning and skills development of the kitchen team. This role involves all areas of food production and service, including catering and events, retail food programs and the Culinary Centre open kitchen market concept.Nature of Work:This position reports directly to the Executive Sous Chef and the Executive Chef. It plays a lead role in the kitchen as part of a fast‑paced, high‑volume environment, providing support and assistance to the Sous Chefs and other team members. The schedule can change week to week, is subject to business demands, and will include early mornings, evenings and/or weekends. The incumbent is accountable to the Consumer Services Team Charter and is aligned with its purpose, vision, and values, holding themselves and each other accountable to these guiding principles.Typical Duties or AccountabilitiesPrepare food according to standardized recipes, menus and specifications.Contribute to the culinary development and creative presentations of food and menu items.Provide regular communication and direction to junior cooks ensuring workflow, timeline and standards are met.Daily ensure a full scope of the kitchen department to proactively identify and solve challenges and make corrective actions.Produce hot and cold foods including high‑volume production, short order and interactive presentation cooking.Work in an open kitchen environment with customer interaction.Ensure knowledge of the menu items and allergens.Demonstrate professionalism and customer service to ensure a positive customer experience.Assist in the production and presentation of corporate catering and high‑profile special events.Adhere to departmental standards, policies,



procedures and safety requirements for a safe working environment.Ensure the highest level of Food Safe Handling in approaching work tasks.Sanitation and maintenance of work stations and kitchen equipment.Follow department procedures and standards.Work collaboratively with other staff to ensure seamless customer service, including covering sick and vacation time.Treat confidential information and materials with confidentiality.Collaborate with others as required to complete assignments and support team efforts.Assist in other areas of the kitchen as needed.QualificationsEducationRed Seal Journeyman’s Cook Certificate required.Completion of a relevant culinary or hospitality program will be considered an asset.A combination of experience and education may be considered.LicensesA Food Safe Certificate is required.WHIMIS Certificate is required.ExperienceMinimum 5 years of related culinary experience within a full service or multi‑unit operation and minimum 2 years supervising and leading a team, with a proven track record of maintaining high standards of productivity, efficiency and growth in the culinary arts and hospitality industry.Catering and event experience is required.Experience directing and supervising kitchen staff is essential.Experience participating in cooking demonstrations and competitions is an asset.A combination of work experience and education may be considered.SkillsExceptional creativity and presentation skills.Strong hands‑on culinary skill and knowledge.Menu and recipe development.Ability to work for long periods of time in a fast‑paced and physical kitchen environment.Exceptional interpersonal and communication skills.Leadership and mentoring skills.Multitasking and prioritization.Problem solving.Adapt and scale recipes to production levels and various applications.Food costing.Exceptional work ethic; adaptable,



positive and energetic with the ability to work under pressure.Detail‑oriented with demonstrated ability to organize work, delegate duties, hold accountability and set priorities for self and others with changing business demands.Ability to set and enforce standards of performance and adherence to workplace policies and practices.Perform medium to moderate lifting.Work independently and collaboratively as a team member.A practical cooking demonstration will be required as part of the interview and selection process for candidates who are shortlisted.Position DetailsDepartment:Culinary ServicesStatus:Term 2 years with the possibility of extension or becoming permanentEmployment Group:CUPE 1975Shift:Shifts include evenings, weekends and/or statutory holidays and are subject to change based on business.FTE:1.0Salary:$20.40 – $24.87 per hour (commensurate with education and experience)Salary Family:Ancillary ServicesSalary Phase/Band:Phase 2Posted Date:4/22/2026Closing Date:6/2/2026 at 6:00 pm CSTNumber of Openings:1Work Location:On CampusEqual Opportunity StatementThe University of Saskatchewan aspires to be what the world needs and embraces equity, diversity and inclusion as foundational to excellence and innovation. Applications from equity‑deserving groups are encouraged as part of our ongoing efforts to reflect the diversity of the communities we serve. We continue to grow our partnerships with Indigenous communities across the province, nationally, and internationally, and value the unique perspective that Indigenous employees provide to strengthen these relationships. Verification of Indigenous Membership/Citizenship at the University of Saskatchewan is determined by the deybwewin | taapwaywin | tapwewin: Indigenous Truth policy and the Standing Committee in accordance with the processes developed to enact the policy. Successful candidates that assert Indigenous membership/citizenship will be asked to complete the verification process with documentation.We provide an accessible and inclusive workplace. Should you require support through any stage of the recruitment process, please contact us for assistance.#J-18808-Ljbffr

📌 Chef De Partie - $20.4 - $24.9 An Hour (Winnipeg)
🏢 University of Saskatchewan
📍 Winnipeg